Skip to content
Loading map…

Pastew Place Detox Centre - Food

505 Sakitawaw Trail S Fort McMurray AB T9H 4P3 · Food - General

Official record from Alberta →

Inspection summary

Pastew Place Detox Centre - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on September 8, 2025, recorded 2 infractions.

2 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on April 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 3, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 5 separate inspections, most recently on November 26, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 5 separate inspections, most recently on September 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as bagged sugar and buckets of mayonnaise were observed stored on the floor of the dry storage room. Ensure food items are protected from contamination by storing above the floor, at least 6 inches above the floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff with food safety training and completion certificates.Ensure that at least one individual who has care and control of the facility holds a food safety training certificate. Note: kitchen staff indicated that staff has taken the Alberta Food Safety Basics Interactive Course. More information on food safety training courses were provided along with the report.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff with food safety training and completion certificates.Ensure that at least one individual who has care and control of the facility holds a food safety training certificate. It is highly recommended that all kitchen staff take the Alberta Food Safety Basics Interactive Course.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were unavailable. Obtain sanitizer specific test strips and use for every new batch of sanitizer made for effective sanitizing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff with food safety training and completion certificates.Ensure that at least one individual who has care and control of the facility holds a food safety training certificate. It is highly recommended that all kitchen staff take the Alberta Food Safety Basics Interactive Course.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The was no readily available sanitizer solution. A new batch of bleach sanitizer was made during the inspection and tested with the public health inspector's chlorine test strips at 100ppm.Ensure there is sanitizer solution available during food handling with a minimum sanitizing concentration of 100ppm for bleach, 200ppm for quaternary ammonium, and 12.5 for iodine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large container of margarine was stored at room temperature.A facility operator placed the container in a fridge. Ensure that all high risk foods such as margarine are stored in temperature 4C and below. While hot high risk foods are stored at 60C and above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items including eggs and yogurt on the top shelf of #2 fridge were measured at 12C. The lower sections of the fridge were measured at 4C. A facility operator lowered the temperature setting on the fridge during the inspection, which lowered the temperature of the top shelf to 10C. The facility operator was instructed to move the high risk food items to the lower sections of the fridge that reach 4C. Ensure all high risk food items such as yogurt are stored at temperatures of 4C and below, while eggs are should not exceed 7C during but not limited to storage, display, and transportation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were unavailable. Obtain sanitizer specific test strips and use for every new batch of sanitizer made for effective sanitizing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available to review. There was no evidence of pest activity.Send the latest four months of pest control records via email to the public health inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff with food safety training and completion certificates.Ensure that at least one individual who has care and control of the facility holds a food safety training certificate. It is highly recommended that all kitchen staff take the Alberta Food Safety Basics Interactive Course.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of several white cabinetry shelving were in disrepair exposing raw wood. One shelf was observed repaired; however, the rest of the shelving were still in disrepair. Repair the shelving edges or replace the shelving to ensure a durable, smooth, and easy to clean surface.
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of several white cabinetry shelving were in disrepair exposing raw wood. One shelf was observed repaired; however, the rest of the shelving were still in disrepair. Repair the shelving edges or replace the shelving to ensure a durable, smooth, and easy to clean surface.
  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor was uneven and susceptible to moisture as pieces of the wood-like flooring were removed.Replace or repair the flooring to ensure a smooth, durable, easy to clean, and moisture resistant surface. Investigate and ensure the underlying issue is resolved.Update Sept 25, 2024: Facility management is waiting on facility maintenance for the repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of several white cabinetry shelving were in disrepair exposing raw wood. One shelf was observed repaired; however, the rest of the shelving were still in disrepair. Repair the shelving edges or replace the shelving to ensure a durable, smooth, and easy to clean surface.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor was uneven and susceptible to moisture as pieces of the wood-like flooring were removed.Replace or repair the flooring to ensure a smooth, durable, easy to clean, and moisture resistant surface. Investigate and ensure the underlying issue is resolved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of several white cabinetry shelving were in disrepair exposing raw wood. Repair the shelving edges or replace the shelving to ensure a durable, smooth, and easy to clean surface.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer solution was not available during the inspection.Ensure a surface sanitizer solution is available, used on food contact surfaces, and maintained at adequate concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the surface sanitizer solution were unavailable during the inspection.Obtain and use test strips to verify the concentration of every new batch of sanitizer solution made.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall was observed near an electrical outlet under the microwave.Repair or patch the wall. Ensure that the walls are maintained in good condition, smooth, easy to clean, and moisture resistant.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of several white cabinetry shelving were in disrepair exposing raw wood. Repair the shelving edges or replace the shelving to ensure a durable, smooth, and easy to clean surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor was uneven and susceptible to moisture as pieces of the wood-like flooring were removed.Replace or repair the flooring to ensure a smooth, durable, easy to clean, and moisture resistant surface. Investigate and ensure the underlying issue is resolved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop handle for flour was stored with the handle touching the food item. Facility operator repositioned the scoop with the handle not touching the food item.Ensure that all food is protected from contamination by storing the scoop with the handle not touching the food item.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The island counter drawers containing utensils were observed with a build-up of food debris.Facility operator cleaned the drawers.Ensure that storage units for utensils are maintained in a clean and sanitary condition.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle of bleach sanitizer was measured at 200ppm.Facility operator diluted sanitizer and was measured at 100ppm.Ensure the concentration of bleach sanitizers are at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items including a bag of onions, potatoes, and flour, were stored on the floor in the storage room.Ensure all food items are protected from contamination by storing all food items above the ground.
Own this business? Add a badge to your website